On Tue, May 19, 2015 at 4:46 PM Shenoy N <sheno...@gmail.com> wrote: > A konkani staple is this daal preparation, Daalithoy. Almost everyone I > know gets nostalgic about it from time to time (mainly because the kids > hate it, which means it rarely gets made). The best version is the freshly > made one, with seasoning of mustard, curry leaves and, the vital > ingredient, asafoetida. Yet, when I was growing up, I knew at least two > uncles and an aunt who liked their Daalithoy soured. They would keep it in > a dark corner overnight and next morning, the layer of mold on the surface > skimmed off, slurp it with much lipsmacking (goes well with idlis, iirc). > They all lived into their 80s so you're probably safe! >
Never heard of Daalithoy before. Must try to make it at home.... Did the moldy version stay in that state for long? Or did it deteriorate if left to itself? Molecular gastronomy goes back to humans co opting micro organisms for hacking food. Yoghurt/Curds, Keffir, Cheese, Kombucha, nuoc mam cham, sourdough,.... the list is long. Why, even the humble Idli is just yeast poop. Thaths
